International Cuisine > Peruvian Cuisine > Main Dishes (Peruvian) > Ceviche Recipe (Peruvian)

Classic Peruvian Ceviche

Experience the zesty and refreshing flavors of Peru with this authentic Ceviche recipe. Fresh fish marinated in lime juice, combined with onions, cilantro, and aji amarillo, creates a culinary delight perfect for any occasion. This recipe provides a detailed guide to preparing the perfect ceviche, ensuring a delicious and authentic taste.

Prep Time
20 minutes
Cook Time
0 minutes (marinating time: 15-20 minutes)
Servings
4
Ingredients
  • 500 g Fresh white fish (corvina, sea bass, or fluke)
  • 1 cup Fresh lime juice
  • 1 medium Red onion
  • 2 tbsp Aji Amarillo paste
  • 1/4 cup Cilantro
  • 1 thumb size Ginger
  • 1 clove Garlic
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 small Rocoto pepper (optional)
  • 1 medium Sweet potato
  • 1 ear Peruvian corn (choclo)
  • 4 leaves Lettuce leaves

Prepare the Fish

Begin by cutting the fresh white fish into small, bite-sized cubes, approximately 1/2 inch in size. Ensure all bones and skin are removed for the best texture and taste.

Marinate the Fish

Place the cubed fish in a glass or stainless steel bowl. Pour the fresh lime juice over the fish, ensuring it is fully submerged. The lime juice will 'cook' the fish, denaturing the proteins and giving it a firm texture.

Add Aromatics

Thinly slice the red onion into julienne strips. Add the red onion, Aji Amarillo paste, minced ginger, garlic and finely chopped cilantro to the fish. Season generously with salt and pepper.

Incorporate Rocoto Pepper (optional)

If you enjoy a spicy kick, finely chop the rocoto pepper (remove seeds for less heat) and add it to the mixture. Adjust the amount to your preference.

Marinate

Gently mix all ingredients together, ensuring the fish is well coated. Marinate in the refrigerator for 15-20 minutes, or until the fish is opaque and firm. Be careful not to over-marinate, as the fish can become rubbery.

Prepare the Accompaniments

While the fish is marinating, boil the sweet potato until tender. Peel and slice it into rounds. Similarly, boil the Peruvian corn (choclo) until cooked, then cut it into slices.

Serve

Arrange lettuce leaves on a serving platter. Spoon the ceviche over the lettuce. Garnish with sweet potato and Peruvian corn (choclo) slices. Serve immediately.

Leche de Tigre

The remaining marinade, known as 'leche de tigre' (tiger's milk), is a flavorful and potent liquid that is often enjoyed as a shot or used as a base for other dishes.

Nutrition Facts Estimated per 100g of product

Calories: 120 kcal
Protein: 20g
Fat: 3g
Carbohydrates: 5g
Note: These values are estimates and can vary based on specific ingredients and preparation methods.

Other Important Considerations for Nutrition

Ceviche is a great source of lean protein and essential nutrients. Using fresh, high-quality ingredients is key to maximizing its nutritional benefits. The lime juice provides Vitamin C, and the fish offers Omega-3 fatty acids. Be mindful of the sodium content due to the salt used in the marinade.

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FAQ

  • What type of fish is best for ceviche?

    The best fish for ceviche are fresh, firm, white-fleshed fish like corvina, sea bass, flounder, or snapper. Ensure the fish is sushi-grade quality for safety.
  • How long should I marinate the fish?

    Marinate the fish for 15-20 minutes. Over-marinating can cause the fish to become tough and rubbery due to the acidity of the lime juice.
  • Can I make ceviche ahead of time?

    Ceviche is best served immediately after marinating. If you need to prepare in advance, marinate the fish just before serving to prevent it from becoming overcooked.
  • What can I substitute for Aji Amarillo paste?

    If you can't find Aji Amarillo paste, you can use another mild yellow chili pepper paste or a combination of yellow bell pepper and a pinch of cayenne pepper for a similar flavor profile.
  • Is it safe to eat raw fish marinated in lime juice?

    The lime juice 'cooks' the fish through a process called denaturation, making it safe to eat. However, it's crucial to use the freshest, highest-quality fish available and keep it refrigerated until serving. Consuming raw or undercooked fish always carries some risk of foodborne illness.